GLUTEN-FREE alternative grains

QuinoaIt’s time to try out alternative grains if you haven’t already. Many in the western world suffer from celiac disease, or at least gluten intolerance. That’s because wheat has been manipulated to such an extent that its gluten content is far beyond what the body is meant to process.

It is hard to accept that this staple food of the ages is not good for us today, even though most of us eat some, at least once in awhile. After all, we love our sandwiches and desserts.

Fortunately, several alternative grains that do NOT contain gluten are available to us for our holiday meals and desserts.

QUINOA is a top choice on the list of gluten-free grains. This South American grain is a complete protein that is totally gluten-free and can now be obtained in the forms of pasta, grain and flour. It’s delicious as a substitute for rice, flour, potatoes and pasta (macaroni and cheese, spaghetti, etc.).

BROWN RICE is not the greatest nutrition in the world, but it is far more nutritious than white rice, which is processed and stripped of fiber and antioxidants.

Brown rice still retains bran, sperm and endosperm. Its fiber is intact and slows the impact of of carbohydrates on blood sugar.

BUCKWHEAT is the answer, especially if you like pancakes! Despite the name, it is not related to wheat and does NOT contain gluten. It is perfectly safe for those with gluten intolerance and contains all the essential amino acids and is high in fiber and bioavailable antioxidants.

MILLET has been a dietary staple for thousands of years. It is a very high quality alternative grain with a low impact on blood sugar. It can be cooked in a similar manner to rice and oats.

AMARANTH is a grain that can claim at least 8,000 years as a known staple in South America. It contains high levels of lysine, an amino acid lacking in wheat.

In fact, amaranth is a great food for vegetarians and vegans as it provides every one of the essential amino acids. It is also high in antioxidants and has been shown to help prevent cardiovascular disease.

KANIWA is now considered the ‘new quinoa.’ If you haven’t heard of it, don’t feel bad. I hadn’t either until a few days ago. It is said to be quinoa’s cousin, similar in nutrition, origin,taste–and gluten-free status. It is slowly making its way to local outlets, but is available online.

So–make this a holiday season of experimenting with alternative grains that are friendly to your body.

Source: www.globalhealingcenter.com

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